Jalapeño Salmon Patties with Avocado Broccoli Slaw
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Recipe by Isabel Eats.
Ingredients
Scaled from 4. Cooking times barely change.
- ¼ lb fresh salmon fillet, (skin removed and cut into large chunks)236 cal
- ⅛ cup almond flour55 cal
- ¼ large egg18 cal
- ¼ jalapeño pepper (diced)1 cal
- ½ tbsp lemon juice4 cal
- ¼ tsp dried oregano0 cal
- ¼ tsp minced garlic2 cal
- ½ tsp sea salt0 cal
- ¼ tsp dried minced onion1 cal
- 2 pinches of ground ginger1 cal
- 2 pinches of freshly ground black pepper0 cal
- ¼ tbsp olive oil33 cal
- ¼ avocado (pitted)60 cal
- ⅛ cup plain Greek yogurt (or sour cream)18 cal
- ½ tbsp lemon juice4 cal
- 2 pinches of salt0 cal
- ¼ 12-ounce bag broccoli slaw8 cal
Contains milk, eggs, tree nuts, fish
Read from the ingredients above. It can only catch what the list names — check it yourself if an allergy is serious.
Method
- 01
In a food processor (or a large bowl and a mixing fork), add half of the fresh salmon. Pulse a few times until there are no big chunks.
- 02
Add the remaining salmon and all the remaining ingredients except the olive oil and pulse together until combined. Form the mixture into 4 even sized patties.
- 03
In a large skillet over medium heat, add the olive oil. Place the patties on the skillet and cook for 5 to 8 minutes per side, until golden brown.
- 04
In a small blender or food processor, add the avocado, Greek yogurt, lemon juice and salt. Mix together until smooth.
- 05
In a large bowl, combine the brococli slaw and avocado-Greek yogurt sauce. Toss together to coat.